Moist and Yummy Dairy and Egg Free Cake

Moist and Yummy Dairy and Egg Free Cake


I made this cake for Charlize's birthday and it was a hit.
Yesterday I decided to make her some cupcakes
with the same recipe and oh man are they yummy!
Thank you to my friend Robbi for finding this recipe for
me. I was so worried that Charlize wouldn't get the same
experience as the rest of us when it came to delicious cake.
Boy was I wrong!




1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup white sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
5 tablespoons vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 cup cold water (ice cold -
put ice in it to make it really cold)
1/2 cup semi-sweet chocolate chips
(read ingredients carefully only some
semisweet chocolate chips are dairy free)
1 tub of Frosting (I used Duncan Hines Whipped
Fluffy white - Be sure to read the ingredients on
the one you end up buying.)

1. Preheat oven to 350 degrees F (175 degrees C).
Grease an 8x8 inch baking pan.*

2. In a large bowl, combine flour, salt, sugar,
cocoa powder, and baking soda. Mix well with a
fork, then stir in oil, vinegar, and vanilla extract.
When dry ingredients are thoroughly moistened,
pour in cold water and stir until batter is smooth.
Stir in chocolate chips and pourbatter into
prepared pan.

3. Bake in preheated oven for 30 to 35 minutes*,
until a toothpick inserted in center comes out
clean. Cool on a rack.

4. Once completely cooled frost to your liking and serve.


*If you make cupcakes bake for 20-25 minutes or until
a toothpick inserted into the center comes out clean.



Enjoy!
Elisha & Charlize